Main Characteristics :
About this coffee
Guatemala - Rwanda
Red Caturra is produced at the “Pampojila” plantation in Sololá, Guatemala. Planted not far from Atitlan volcano, the farm benefits from rich volcanic soil in the heart of a natural reserve – a considerable advantage when it comes to growing coffee trees.
After a devastating tropical storm in 2012, producer Alex Herrera was able to breathe new life into the plantations and launch sustainable, responsible, and socially viable production practices. Thanks to his raw passion and determination, he now owns a remarkable coffee plantation specializing in polyculture.
Today, throughout the plantation sitting at an altitude between 1470 and 1720 meters, 250 hectares are dedicated to growing Caturra coffee trees and another 250 hectares serve as a natural reserve.
In addition to producing coffee for over 100 years, Alex also organically farms macadamia nuts, honey, and quinine.
The Coko terroir, birthplace of Mister Kong, is found in the northern province of Rwanda, in the district of Gakenke.
The northern province of Rwanda hosts a large coffee producing region where many washing stations were created. The area contains several thousand producers, each with a plot of land. The altitude above 1600m is ideal for the blossoming of coffee trees. Some native forests have been preserved and several treks are available around the Visoke volcano, offering a great opportunity for gorilla spotting.
Profile: Woody, grilled, chocolatey
Taste note: toasted bread, dark chocolate & citrus
Producer: Guatemala, Alex Herrera and Rwanda, Kabila Coffee
Terroirs: Guatemala, Pampojila and Rwanda, Coko Mr. Kong
Region: Guatemala: Solola, Atitlan and Rwanda: Gakenke
Altitude: Guatemala, 1470 – 1720m and Rwanda, 1600 - 2000m
Variety: Guatemala, Red Caturra
Coming from a family of peddlers from the Alsace region of France, Marc Bloch founded La Semeuse in 1900 , specialising in the import and distribution of groundnut oil.
It was only a few years later that La Semeuse diversified into the world of coffee roasting.
After the Second World War, they stopped importing oil and devoted all their energy and dynamism to importing, roasting and distributing coffee.
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